Beer Blog


RECIPE: Shock Top Braised Citrus Chicken

Shock Top Belgian White is a spiced Belgian-style wheat ale with real orange, lemon and lime peels, and a little coriander spice. This uniquely-crafted and award-winning ale is unfiltered to create a brew that is naturally cloudy with a light golden color and a smooth, refreshing finish.

Serves 4


  • 4 Chicken Breast Halves, boneless, skinless
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Orange Juice
  • 1 cup Shock Top Belgian White
  • 2 tbsp. Olive Oil
  • 1 tbsp. Butter
  • ½ tsp. Minced Garlic
  • 1 tsp. Shallots, minced
  • ¼ tsp. Ground Ginger
  • 4 oz. Shock Top Belgian White
  • Salt
  • 1 cup Whipping Cream
  • ½ tsp. Grated Orange Peel


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Pound the chicken breasts to ¼ inch thickness.  In a shallow container, stir together the lemon juice, orange juice and 1 cup of Shock Top.  Place the chicken breasts in the mixture and refrigerate for 1 hour, turning chicken over after 30 minutes. Make sure both sides are marinated.

In a large nonstick skillet on medium heat, add the olive oil. Remove chicken from the marinade, shake off the excess and lay in skillet. Discard the marinade. Cook the chicken about 2-3 minutes on both sides and remove. In the same skillet, add the butter, garlic and shallots, cook and stir for 1 minute. Add the 4 oz. of Shock Top, ginger, salt to taste and cook about 2-3 minutes more. Add the whipping cream and orange peel, bring the mixture to a boil, and cook and stir for 3-4 minutes, stirring throughout. Turn heat to low, return the chicken to the pan and simmer for about 10-12 minutes or until the juices run clear, turning the chicken and stirring while simmering.

Pairing Recommendation

Shock Top